Juliet Sear served up her mum’s tasty quiche with vegetarian bacon on Ainsley’s Food We Love.
The ingredients for the pastry are: 350g plain flour, 1 tsp sea salt, 200g cold unsalted butter, cubed, 2 medium free-range egg yolks, ice cold water, approx 2/3 tbsp.
For the filling: 350ml double cream, 4 medium free range eggs and two extra yolks (save the white for brushing the case when cooked), 150g strong cheadder cheese, grated, 1 pack of veggie bacon, 120g, or use andy cooked filling of your choice, 1 tbsp chopped chives(optional) and black pepper.
See recipes by Juliet in her book titled: Botanical Baking: Contemporary baking and cake decorating with edible flowers and herbs
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